Ozden Barim  , 
    The Effects of Dietary Vitamin E on the Oxidative Stress and Antioxidant Enzyme Activities in Their Tissues and Ovarian Egg Numbers of Freshwater Crayfish <I>Astacus leptodactylus</I> (Eschscholtz, 1823),
    Journal of Animal and Veterinary Advances,
    Volume 8,Issue 6,
    2009,
    Pages 1190-1197,
    ISSN 1680-5593,
    javaa.2009.1190.1197,
    (https://makhillpublications.co/view-article.php?doi=javaa.2009.1190.1197)
    Abstract: The effects of dietary vitamin E on the oxidative stress (lipid peroxidation (as Malondialdehyde (MDA)) and antioxidant enzyme activities (as Glutathione Peroxidase (GSH-Px)) of hepatopancreas, ovarian and muscle tissues and the ovarian egg numbers and size of freshwater crayfish <I>Astacus leptodactylus</I> was investigated. Crayfish were fed daily 2% of their total wet weight with vitamin E supplemented diets and a control for 72 days. The vitamin E contents of the control diet, diet 1-3 were 65.83, 100, 150 and 200 mg kg<SUP>-1</SUP>, respectively. Results showed that diet 2 containing 150 mg kg<SUP>-1</SUP> supplemental vitamin E was associated with a significant increase (p&lt;0.001) in the number of ovarian eggs (48.68%) of crayfish. In addition, the females fed with diet 2 and diet 3 produced significantly bigger ovarian eggs (10.93 and 5.47%) (p&lt;0.001). It was determined that MDA activity decreased significantly in the hepatopancreas, ovarian and muscles of the crayfish fed with vitamin E supplemented diets. While GSH-Px activity was significantly elevated in the hepatopancreas and muscle by vitamin E, its activity decreased in the ovarian.
    Keywords: Astacus leptodactylus;crayfish;vitamin E;ovarian egg;MDA;GSH-Px